Cut the bread into 5 cm wide slices and then cut those slices in half, without cutting all the way through. There should be a kind of pocket for the Ricotta filling.
In a bowl, mix the Ricotta cheese, sugar, and a little whipped cream to make the mixture less thick. Set aside.
Prepare the batter in another bowl. Combine the eggs, heavy cream, cinnamon, sugar, and vanilla extract. Mix well and pour into a shallow bowl for dipping the bread.
Carefully open the pocket in the bread and place a tablespoon of the ricotta mixture inside the pocket.
Place the stuffed bread in the egg mixture and let it soak for several minutes to absorb the batter well, then flip it and do the same on the other side.
When the bread is completely soaked, heat a skillet and melt a little butter in it. Carefully place the bread in the skillet. Heat until moderately golden on both sides.
Slice the bananas and cover them with a mixture of cinnamon and sugar. Set aside.
Once the French toast is ready, place it on a plate.
In the same skillet, add a little more butter and arrange the banana slices until caramelized on both sides.
Serve the French toast with a spoonful of banana, whipped cream, and powdered sugar.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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